Ice Cream Tasting with Homemade Pizzelle Ice Cream Cones

Monday July 21, 2013


Elemental Custard

So last week we had an ice cream party! Just in time for the biggest heat wave of the summer. I hid inside for most of it- And tried to wear as little clothing as possible- thank goodness for dresses! I can't even imagine putting real clothes on.

Back to the ice cream. A family friend of ours is the Empress of Ice Cream. She has an amazing Musso Ice Cream Maker with 100 watts of self contained freezing power. No added bother of rock salt or freezing the container. Just turn on and voila. Ice cream. In 30 minutes. I highly reccomend buying one. If you have 700$ lying around.

My machine was a fraction of the cost. And while its a bit of a bother freezing the base, it works just fine. I can just lust after hers whenever I go over.

We each made a selection of ice creams, I whipped up a batch of mini ice cream cones using my pizzelle maker for the occasion. It was great fun!

The cones turned out fantastic- crunchy, and perfect size for an ice cream tasting. If you dont want to be so finicky, you could press them into bowl shapes as well (Use a muffin tin and after the pizzelle comes out of the maker, press it into a muffin cup and let cool slightly before letting cool fully on a wire rack). That would make the perfect edible bowl!

Elemental Custard

FLAVOURS: The Empress made a chocolate mint (far left), a strawberry (pink one) and a salted caramel (the one that appears to be dripping off the cone). They were delish! I preferred the strawberry since it is summer and it was super refreshing but I will always have a soft spot for chocolate mint.

I contributed the 2 others which I will provide my recipes for. I had a blueberry maple cheesecake (far right), and a lemon ginger gelato (the pale yellow one).

The lemon gingerwas a flavour explosion. By far my FAVOURITE ice cream I have ever made.

Recipe: Ice Cream Cones or Pizzelles

Makes ~ 30 cones or a dozen pizzelles

Ingredients:

Requires a Pizzelle maker
1 cup all purpose flour
1 tsp baking powder
pinch of salt
1/3 cup sugar
1/4 cup melted butter
2 eggs
2-4 tbsp milk
1 tsp vanilla

Method:

Turn on your pizzelle maker. First- Sift the flour, baking powder and salt together in a bowl. Whisk the eggs and sugar together until fluffy and thickened sligtly (whisk quickly for ~2 minutes). Whisk in the melted butter, vanilla and 2 tbsp of milk.

Add the dry to the wet ingredients and mix until combined. The batter should be quite liquidy.

Spray your pizzelle iron with a cooking spray or use a pastry brush to lightly oil the iron (you only do this at the beginning for the first ones).

Pizzelles: Use ~ 1 tbsp of batter for each pizzelle. Scoop it into the center of each pizzelle circle. Close the pizzelle maker and wait ~10-30 seconds depending on how hot your iron gets (you can lift the lid and check how done it is every so often). Once golden, remove carefully (they are hot!) and let cool on a wire rack. They crisp up as they cool. Store in a airtight container!

Cones: To make cones, you need to work quickly and it is easier with 2 people. Use 1 tbsp of batter but only use one side (or 1 pizzelle circle). Scoop the tbsp of batter onto the middle of the circle and close. Wait 10-30 seconds until just golden, then using scissors, quickly cut the pizzelle in half, and form each halve into a cone shape (work quickly to avoid burning your fingers and to avoid them cooling and crisping too quickly!). I let mine sit for a minute in a shot glass so they could keep their shape as they cooled slightly. Then turn out onto a wire rack and let cool completely.

If you find your "cones" are not crisping enough, you can bake them at 350 degrees F for 3-5 minutes to dry them out more. OR if they lose their crispness over a few days, you can re-crisp them in this way.

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